Chicken Piccata

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This Italian dish illustrates the cooking technique known as panfrying. Boneless, skinless chicken breasts are pounded into tender cutlets for even cooking and quickly panfried. Then a flavorful sauce is prepared in the same pan.

Directions:

Season the chicken on both sides with salt and pepper. Place the flour in a shallow bowl and dredge the chicken in it. Shake off the excess.

In the nonstick fry pan over medium-high heat, warm 2 Tbs. of the olive oil. Place 2 pieces of chicken in the pan and cook, turning once, until browned on both sides, 2 to 3 minutes per side. Transfer to a platter or individual plates. Warm the remaining 1 Tbs. oil in the pan and repeat to brown the remaining chicken.

Reduce the heat to medium and melt 1 Tbs. of the butter in the pan. Add the shallot and cook until softened and golden brown, about 30 seconds. Add the wine, lemon juice and broth, increase the heat to medium-high and cook until the liquid is slightly reduced, about 5 minutes.

Remove the pan from the heat and whisk in the remaining 2 Tbs. butter, the capers and parsley. Season with salt and pepper. Drizzle the sauce over the chicken and pass any remaining sauce alongside. Serve immediately. Serves 4.